Siamese Laksa


Photo: veronica ng
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Ingredients

(Serves 4)
200 grams Angel Hair Spaghetti- cooked until al dente
1 litre water
400 milliliters coconut cream
1 can (425 g) sardine- mashed (or fresh fish- steamed and flaked)
80 grams preserved chopped radish (' choy poh')
1 tablespoon tamarind paste
3 kaffir lime leaves
2 tablespoons fish sauce
1 teaspoon sugar
salt to taste
Pounded Ingredients:
100 grams shallots
18 grams garlic
7 grams tumeric
18 grams galangal
2 stalks lemongrass
15 grams candlenut
1 bunga kantan (Torch Ginger Bud)
3 kaffir lime leaves
Garnishing:
1 cucumber, julienned
100 grams mint leaves
100 grams bean sprouts, blanched
1 small onion, sliced thinly
bunga kantan (Torch Ginger Bud) sliced finely

Preparation

1
Heat oil in a saucepan and fry pounded ingredients until fragrant.
2
Add in water, preserved radish and tamarind paste. Add in coconut cream and bring to the boil. Add in sardine and kaffir lime leaves.
3
Season with fish sauce, salt and sugar.
4
To serve, put spaghetti in serving bowls and garnish with blanched beansprouts, cucumber, onions, finely sliced bunga kantan and mint leaves.
5
Pour hot laksa soup over.
.

About

Siamese Laksa is a crossed between curry laksa and assam laksa. It is spicy, sweet, sour and creamy.

Tags:

siamese
laksa
kaffir lime leaves

Yield:

1.0 servings

Added:

Tuesday, July 19, 2011 - 3:38am

Creator:

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